La Maison Carrier

Restaurant and vegetable garden: Damien Leveau, our gourmet chef, offers his vision of Alpine cuisine, featuring products from Savoy, Switzerland and Northern Italy. Depending on the season, he draws inspiration from our vegetable garden, adapting his cuisine, playing with textures, or using products in two different ways. Beneath this cuisine of essentials lies a genuine quest for straightforward tastes and respect for quality, local, seasonal produce. Since 2008, our gourmet restaurant (and Maison Carrier) has been serving water from the Mont-Blanc massif, micro-filtered and treated on site using the AQua Chiara system. Served still or sparkling, it reduces our consumption of bottled mineral water by 90%, and cuts down on the road transport involved in delivering it. In the dining room, restaurant manager Romain Audouit draws on local know-how to perfect the restaurant's atmosphere and offer you an experience in tune with the Alpine art of living. Finally, head sommelier Marc-Henri Mialon offers a wide selection of wines from the Mont Blanc region, as well as organically grown wines and low-carbon footprint spirits such as Comptoir de Misaines rum, transported exclusively by sail and bicycle.For the beauty of this green, flower-filled space, but also for the pleasure of having vegetables and aromatic plants close at hand, the Carrier family pays particular attention to its garden. To maintain our vegetable garden in an environmentally-friendly way, we have chosen to apply certain natural fertilizers, as well as gardening techniques such as "mulching", which limits the proliferation of weeds (and therefore the use of weedkillers) and leaching (soil erosion or compaction due to exposure to heavy rainfall), while naturally fertilizing the soil. As soon as the warm weather arrives, our kitchen teams draw inspiration from our aromatic kitchen garden and prepare their dishes to (re)discover the beauty of mountain plants and flowers. Our sommeliers also incorporate the flowers and herbs of our garden, such as mint, verbena and lemon balm, into their cocktails and infusions to create elaborate recipes with a springtime spirit. Our teams honor the flowers of our park by adding subtle touches to the decoration of the hotel and gourmet restaurant. In the grounds of the Hameau are also our beehives, managed in collaboration with the association "Un rêve d'abeilles", whose fruit is a source of inspiration for our Pastry Chef Valentin Garnier.